 Charlie Palmer Steak Restaurant Review: Charlie Palmer's meaty Las Vegas venture matches in popularity that of his Aureole in Mandalay Bay, which houses the Four Seasons Hotel. Here, the spacious, warm ochre-toned dining rooms are designed for comfort, done up in mahogany panels and intimate archways. Palmer, a cigar aficionado, offers his fellow enthusiasts a cigar-friendly lounge, where snacks and light dining can be had as well. Menus change with the seasons, featuring creative starters like a terrine of Hudson Valley foie gras with rhubarb jam and ahi tartare with Brazilian papayas and Key lime-infused ponzu. Certified Black Angus steaks dry-aged for 28 days include an 18-ounce bone-in rib-eye with sweet onion jus and a 30-ounce porterhouse with honshimeji mushroom jus. Surf ‘n’ turf pairs an eight-ounce filet mignon with roasted lobster. Choose a "starch" and "sauce" from classic selections such as caramelized baby carrots, a trumpet royal mushroom, CP steak fries and Yukon Gold potato purée. "Sunday Suppers" offer a well-rounded, five-course family-style meal for $48 per person, in addition to the à la carte menu. Among desserts are a classic vanilla bean and mocha crème brûlée with a pistachio biscotti. The extraordinary wine list and weekend piano player complement the cuisine.
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Charlie Palmer Steak Restaurant is one of GAYOT's 2013
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Visit the photo gallery of Charlie Palmer Steak restaurant.
